| Violation Date |
Code |
Description |
| 2018-11-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -pspray bottle of sanitizer stored on shelf above food. |
| 2018-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tuna and chicken salads holding above 45f (see chart). cdi- products discarded, tomatos were overstacked. |
| 2018-11-30 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -pbox of raw chicken stored on top of box of raw beef. cdi- reversed. |
| 2018-06-28 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed to the floors around the grill |
| 2018-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on the outside containers for the cornmeal, sugar, and salt. have cleaned. |
| 2018-06-28 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed plastics bottles, and shaker bottles being stored in a container with food debris buildup. cdi-the container was remov |
| 2018-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed the hand washing sink splashing water onto the large brown bags of sugar. it appears that the faucet is too tall for the hand |
| 2018-06-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a container of cornmeal and salt with faded labels. cdi-the containers were relabeled. repeat. |
| 2018-06-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several containers of lettuce cooling tightly wrapped. cdi-the wrappers |
| 2017-12-19 |
6 |
2-301.14 when to wash - p - observed food employee walk from dining area and arrive in kitchen, put on clean apron without washing their hands. cdi by instruction. observed food employee handle door of walk in unit and proceed to handle peppers to wash. c |
| 2017-12-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed open box of raw chicken stored over raw beef in reach in freezer. observed unwashed produce, including onion and peppers stored over ready to eat food in walk in u |
| 2017-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed can opener stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2017-12-19 |
26 |
7-102.11 common name-working containers - pf - observed some spray bottles with labeling wearing off and not legible. cdi, operator relabeled spray bottles. |
| 2017-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on shelf behind front counter. |
| 2017-12-19 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf - observed 2 storage conta |
| 2017-12-19 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed white storage container with heavy cracking and stored as clean. cdi, operator |
| 2017-12-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed several containers of lettuce recently prepared and cooling in tightly c |
| 2017-06-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed chicken date marked with a preparation date of 5/11/17. cdi, operator voluntarily discarded fo |
| 2017-06-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee beverage stored on display case. |
| 2017-06-13 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed food employees turning hands off with their bare hands after handwashing. cdi by instru |
| 2017-06-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed container of raw roast beef next to container of cooked roast beef in walk in cooler. cdi, cooked roast beef relocated for proper storage. |
| 2017-06-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed lettuce cooling in prep refrigerator. observed lettuce and tomatoes cool |
| 2017-06-13 |
26 |
7-208.11 storage-first aid supplies - p,pf - observed first aid kit stored over consumer product on storage rack. cdi, operator relocated first aid kits. |
| 2017-06-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed packaged food for delivery stored in boxes on floor along with single-service boxes. |
| 2017-06-13 |
38 |
2-303.11 prohibition-jewelry - c - observed an employee with a watch on their wrists.2-402.11 effectiveness-hair restraints - c - observed food employee not wearing hair restraint. |
| 2017-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some soils accumulating on outside guard arm of slicer |
| 2017-06-13 |
54 |
| 6-305.11 designation-dressing areas and lockers - c - store employee items so that contamination of equipment is prevented. observed employee items stored on rack with customer items. |
| 2016-07-13 |
14 |
4-501.114 chemical sanitization concentration - provide quaternary sanitizer at proper strength - observed one spray bottle, 2 buckets of sanitizer - all at approximately 100 ppm, must be = 200 ppm - sanitizer in 3rd vat of sink was cloudy, had food part |
| 2016-07-13 |
20 |
3-501.16 (a)(2)(a)&(b) potentially hazardous foods shall be held at 45f and below - sliced tomatoes on make line holding 56f - try using deeper pan, must hold at 45f or below - repeat - cdi by throwing tomatoes away |
| 2016-07-13 |
31 |
3-501.15 cooling shall be accomplished by arranging food to provide maximum heat transfer and loosely covered or uncovered if protected from overhead contamination - roasts were in walk-in and container was in ice bath, but they were tightly packed toget |
| 2016-07-13 |
34 |
4-204.112 (a) in a mechanically refrigerated unit, the sensor of a temperature measuring device shall be located to measure the air temperature or simulated product temperature in the warmest part of a mechanically refrigerated unit - no thermometer in re |
| 2016-07-13 |
38 |
2-303.11 except for a plain wedding band, while preparing food, food employees may not wear jewelry on their arms and hands - observed food employee wearing ring with stone. |
| 2016-07-13 |
42 |
4-901.11 after cleaning and sanitizing, equipment and utensils (a) shall be air-dried or used after adequately draining; found lexan and metal pans wet-nested again |
| 2016-07-13 |
39 |
3-304.14 (b) cloths in use for wiping counters and other equipment and surfaces shall be held in chemical sanitizer at concentration specified under 4-501.114 - observed wet wiping towels left on sink and counters |
| 2016-07-13 |
43 |
4-903.11 (a) & (c) single service and single -use articles shall be stored (1) in a clean dry location, in the original protective package or stored by other means that afford protection from contamination until used - observed bakery papers stored open |
| 2016-07-13 |
47 |
4-601.11 (c) non-food contact surfaces of equipment shall be kept free of an accumlation of dust, dirt, food residue, and other debris - observed under side of all shelving in walk-in cooler with residue, mildew on it - must be properly cleaned on a regul |
| 2016-07-13 |
51 |
6-501.18 plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean - men's and women's toilets in much need of cleaning |
| 2016-07-13 |
52 |
5-501.113 receptacles and waste handling units for refuse shall be kept covered with tight-fitting lids or doors if kept outside the food establishment - dumpster doors on both dumpsters open |
| 2016-07-13 |
54 |
6-501.14 (a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials - need to clean fan covers in bathrooms and fan covers in walk-in |
| 2016-06-28 |
1 |
2-102.12 at least one person (employee) who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proffiency of required information t |
| 2016-06-28 |
2 |
2-201.11 (a)(b)(c) & (e), 2-103.11 (m) employees must be aware of diseases or symptoms requiring restriction or exclusion - district mgr. arrived on site and posted employee health policy, no employees had this knowledge - cdi |
| 2016-06-28 |
14 |
4-501.114 chemical sanitization concentration - provide quaternary sanitizer at proper strength - observed 2 buckets of sanitizer - solution was cloudy, read 0 ppm in both - sanitizer was dumped and re-mixed - need 200 ppm, cdi |
| 2016-06-28 |
18 |
3-501.14 potentially hazardous food shall be cooled within 2 hours from 135f to 70f; observed roast beefs (3) wrapped and tightly packed and covered in walk-in at 82.7f, 77.2f, 73.5f after 3.5 hours - roasts discarded and denatured - another roast, also |
| 2016-06-28 |
20 |
3-501.16 (a)(2)(a) & (b) potentially hazardous foods shall be held at 45f and below - sliced tomatoes overstacked on make line and holding 46-50.2f - repeat violation - must hold potentially hazardous or tcs foods at 45f and below - cdi by removing overs |
| 2016-06-28 |
31 |
3-501.15 cooling shall be accomplished by arranging food to provide maximum heat transfer and loosely covered or uncovered if protected from overhead contamination - observed roasts tightly wrapped, packed together, and covered |
| 2016-06-28 |
52 |
5-501.115 storage area and enclosure for refuse shall be maintained clean - observed open dumpster and trash spillage on ground |
| 2016-06-28 |
39 |
3-304.14(b) cloths in use for wiping counters and other equipment & surfaces shall be held in chemical sanitizer at concentration specified under 4-501.114 - observed numerous wet towels lying on counters and utensil sink |
| 2016-06-28 |
42 |
4-901.11 after cleaning and sanitizing, equipment and utensils, (a) shall be air-dried or used after adequately draining; found lexan and metal pans nested wet - must completely air-dry prior to stacking |
| 2016-06-28 |
54 |
6-202.11 light bulbs shall be shielded, coated or otherwise shatter-resistant where there is exposed food, single-service or utensils - observed unprotected glass in meat display case and around beverage station and make table |
| 2016-06-28 |
34 |
40302.12 (a) need thermometers in every cooler - observed missing thermometer in reach-in refrigerator |
| 2015-11-02 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container. observed uncovered employee beverage stored at office area. |
| 2015-11-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods that are cold held shall be held at 45 degrees f or below. observed cut tomatoe recently prepared according to operator ove |
| 2015-11-02 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed pastrami, ham not date marked in display case over 24 hours according to pic. observed 2 cont |
| 2015-11-02 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at proper concentration. observed quat sanitizer below required concentration at 3 compartment sink. cdi, oper |
| 2015-11-02 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed several towels that were soiled laying under counter in storage areas.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - |
| 2015-11-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store foods 6 inches from the ground. observed several boxes of tomatoes stored on ground near walk in cooler. |
| 2015-04-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the can opener. cdi - can opener sent back to be rewashed. |
| 2015-04-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed tomatoes stored above ready to eat deli meat, cheese and chicken salad. cdi - tomatoes were moved below ready to eat items. |
| 2015-04-02 |
6 |
general comment 2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed an employee wash their hands and then turn off the faucet with bare hands. cdi - instructed employees to use a paper towel when turning off the faucet. emp |
| 2014-09-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon (still boxed from delivery) stored above peppers and cooked roast beef. rearranged. observed raw steak stored above sauerkraut. rearranged. |
| 2014-09-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed container of meatballs at 126-135f and a container of sauce at 109f in steam well. both were pulled to be reheated. manager is monitoring reheat with thermometer and understand |
| 2014-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p.observed sliced tomatoes in cold hold top (work line) at 59f. tomatoes were removed to rapidly chill in walkin cooler. unit is properly holding other food items. monitor foods to ensure |
| 2014-09-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. salt was unlabeled. |
| 2014-09-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed degreaser and windex stored over clean towels and single service cups. relocated cleaners. |
| 2014-09-22 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed unhandled cup sitting in salt. discarded. use handled scoop. |
| 2014-09-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed clothing, purses and personal items stored co-mingled with facility items. move to designated area. |
| 2014-09-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels on shelving below line. |
| 2013-11-25 |
1 |
2-102.12 certified food protection manager - c. no one on site today with verification of food safety training. operator yannick penka, advised today of intended training. cdi- verbal education as to rule requirement and next compliance date of january 1, |
| 2013-11-25 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use dry seasoning shakers, oils, dressings, and mixes at multiple prep areas and prep coolers not labeled per the rule. cdi- verbal correction; label all in use containers. |
| 2013-11-25 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. large container of sugar stored on the floor. cdi- employee corrected storage. general comment: large bag of onions stored on the floor in the walk in cooler next to dried, pooled resid |
| 2013-11-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold build up on soda beverage nozzles and tea urn nozzles at front self service area, dried food debris in front display case, dried food debris on blade and back |
| 2013-11-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dust build up on wall area at bread ovens, dried and pooled residue on walk in cooler floor, sticky residue on under side splash zone of beverage dispenser, |
| 2013-11-25 |
54 |
6-305.11 designation-dressing areas and lockers - c. employee closed beverage, and personal items stored co-mingled with facility items. designated area for storage of employee items is needed. |
| 2013-11-25 |
45 |
4-101.19 nonfood-contact surfaces - c. can opener blade is peeling, damaged food containers. replace all damaged items. |
| 2013-04-08 |
4 |
a food employee may drink from a closed beverage container if the container is handled to prevent contamination. open employee beverage stored on prep table next to sliced tomatoes. cdi- verbal correction; storage corrected. |
| 2013-04-08 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. dried food debris in prep cooler gaskets and under and behind large equipment. dust build up on fan shields in walk in cooler and fi |
| 2013-04-08 |
45 |
food contact surfaces shall be smooth and easily cleanable. can opener blade is peeling. replace blade. |
| 2013-04-08 |
38 |
except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting ex |
| 2013-04-08 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-04-08 |
23 |
consumer advisory shall be provided for all food items offered raw or undercooked. operator advised that roast beef is cooked on site; and offered undercooked. cdi- verbal education as to rule requirement. discussed in detail options for providing complet |
| 2013-04-08 |
1 |
certified food protection manager shall be on site during all facility operational hours and provide verification of training. no one on site today with verification of food safety training. cdi- verbal correction; handout previously provided. |